Maple-Brined Pork Loin

Chef John's easy maple syrup brine for boneless pork loin works its magic overnight to keep the meat moist and add a sweet hint of maple flavor.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 376 Calories

Ingredients

• 1 tablespoon vegetable oil
• 2 teaspoons dried rosemary
• salt and freshly ground black pepper
• 2 tablespoons Dijon mustard
• 3 cloves garlic, crushed
• 2 tablespoons maple syrup
• 1 quart cold water
• 3 tablespoons chopped fresh ginger
• 1 tablespoon cracked black pepper
• 1 (2 1/2 pound) boneless pork loin roast
• 0.5 teaspoon red pepper flakes
• 0.25 cup salt
• 0.33333334326744 cup maple syrup

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Make the brine: Mix water, maple syrup, salt, garlic, ginger, black pepper rosemary, and red pepper flakes together in a large stainless steel bowl.

Step 3

Start the pork: Place pork loin in brine, cover, and refrigerate for at least 8 hours, or up to 10 hours at most.

Step 4

Remove pork from brine; discard brine. Pat pork dry and season all over with salt and black pepper.

Step 5

Heat vegetable oil in an oven-proof skillet over high heat. Add pork and turn to brown on all sides, about 10 minutes total.

Step 6

Transfer the skillet to the preheated oven and roast until pork is browned, about 40 minutes.

Step 7

Mix maple syrup and Dijon together in a small bowl; spread mixture all over top and sides of roast. Continue to cook until pork is slightly pink in the center, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).